Seared Tuna Steaks with Avocado and Lemon
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 42 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Tuna steak 1-inch thick (150 g | 5 oz each)
- 2 ½ Tbsps good-quality olive oil (divided; plus extra for grill grate)
- kosher salt (to taste)
- 1 tsp fresh lemon juice
- 1 clove garlic cloves (peeled and minced)
- freshly ground Black pepper (to taste)
- ½ tsp finely chopped, freshly picked oregano
- 1 dash dried crushed red pepper flakes
- 1 Tbsp finely chopped, fresh Basil
- 2 ripe Avocados (halved)
- 2 fresh lemons (halved)
- For Tomatoes and Olives
- 2 Tbsps olive oil (divided)
- 2 cloves garlic cloves (peeled and minced)
- 1 large, ripe Tomato (rinsed; trimmed and finely diced)
- 1 dash dried thyme
- salt (to taste)
- 3 Tbsps pitted black olives (chopped)
- 4 fresh Basil
Preparation steps
1.
Prepare the grill for direct grilling and preheat to medium-high heat.
2.
Pat the tuna steaks with paper towels to remove any excess moisture and then place them in a shallow baking dish.
3.
In a small bowl, combine 2 tablespoons oil, salt, lemon juice, garlic, pepper, oregano, red pepper flakes, and basil. Set aside for 5 minutes to let the flavors infuse.
4.
Brush the marinade on both sides of the tuna and allow tuna steaks to rest for 5 minutes.
5.
Brush the grill grate with oil. Grill steaks on preheated grill for 2 to 5 minutes on each side or until desired doneness. For the best flavor tuna should still be pink in the center.
6.
Just prior to removing the tuna from the grill. Brush the halved avocados and lemons lightly with the remaining oil and grill for about 1 minute.
7.
For Tomatoes and Olives:
8.
Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add garlic and saute, stirring, until fragrant, about 45 seconds. Stir in the diced tomato, thyme and salt. Bring to a simmer, reduce heat and cook until slightly thickened, about 5 to 7 minutes. Stir in olives.
9.
To Assemble:
10.
Arrange grilled tuna steaks, avocado halves and lemon halves on individual plates. Place a basil leaf on top of each tuna steak and top with tomato mixture. Serve.
